Is there anything more refreshing on a hot summer day than a popsicle? There’s a heatwave in Maine this week which means we’re headed to the freezer for this week’s cooking demo.
Popsicles are simple to make and especially easy to modify based on what you have on hand or what fruit is currently in season. This week we’ll be making two recipes using two of our favorite summer Maine fruits, blueberries and raspberries.
Blueberry Black Bear Popsicles
- 1 C Blueberries
- ¼ C Milk
- 1 T Maple Syrup
- 2 T Mini Chocolate Chips
Put blueberries, milk, and maple syrup in a food processor or blender. Purée until smooth. You can leave it a little more chunky if you’d prefer! Stir in chocolate chips. Pour into a pitcher and then add to popsicle molds. (If you don’t have molds, compostable cups work well. After an hour of chilling add a popsicle stick). Freeze until solid. Take the molds out and run under hot water for a few seconds to remove them from the mold. Instant refreshment!
Refreshing Raspberry Popsicles
- 1 C Raspberries
- ¼ C Lemon Juice
- ? C Honey
- 1 C Water
- 5 Mint Leaves, finely chopped
In a small saucepan set over low heat, dissolve the honey into the water. Set aside to cool slightly once warmed. Meanwhile, purée raspberries and lemon juice in a food processor or blender. Add in honey water. Strain through a fine-mesh strainer to remove the raspberry seeds. Stir in the finely chopped mint. Fill the popsicle molds. Freeze until solid and enjoy!